This marinated lamb is a standout centrepiece for any backyard gathering, infused with the tropical depth of Gosling’s Black Seal Rum, fresh citrus juices, and aromatic herbs and spices. Whether you’re hosting a big barbecue or enjoying a laid-back evening with family, this recipe captures the essence of summer grilling at its finest.
Serves 6
Ingredients
7-8 lb leg of lamb, boned and butterflied
1/2 cup good quality olive oil
1/2 cup fresh orange juice
juice of one lime
1/4 cup Gosling’s Black Seal Rum
3-4 cloves of garlic, smashed
1 teaspoon of dried mint
2 teaspoons cumin
1-2 bay leaves, broken into pieces
1 heaping tablespoon of fresh parsley, minced
1 teaspoon salt (or to taste)
freshly ground black pepper to taste
Instructions
Trim the lamb of any excess fat and membrane.
If there is a great disparity in the thickness of the lamb overall, separate into 2 pieces and cook one a little less.
Combine the oil, juices, Gosling’s Black Seal Rum, garlic, mint, cumin, bay leaves, parsley, ground pepper and a 1/2 teaspoon of salt in a shallow bowl or pan.
Marinade the lamb for 3-4 hours at room temperature or overnight in the refrigerator.
Once the fire is at it’s peak, brush the grill with oil and sear the lamb well on each side. Remove from the heat, season with the remaining salt and let the meat rest for 10 minutes. Then grill the lamb for an additional 20-25 minutes, basting frequently and turning over once after half the time has elapsed.
Keep an eye out for excessive charring. Raise the grill a notch if you feel it’d approaching the blackened stage.
Slice the medium rare lamb crosswise on the diagonal ad you would a flank steak – thinly and against the grain.
Serve with sides of your choosing and enjoy!
